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Tuesday, March 16, 2010

Baked Pork Chops with Parmesan-Sage Crust

I love these pork chops. I used a fantastic Bon Appetit recipe from www.epicurious.com; the chops come out tender and moist.

If you have the patience to make smaller bread crumbs than I do, your chops will look a little smoother and less rustic. One review of this recipe on the Web site says halving the bread-crumb mixture makes enough for the crust, but I like to really pack on the crust mixture because it's so tasty. I add more lemon zest and fresh sage, which I've incorporated into the ingredients.

I recommend starting with one egg. If it's not enough, go with the second egg.

Bake until breading is crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes (less if chops are thinner). The chops will continue to cook a little after removed from the heat.

Transfer pork chops to plates. Garnish with lemon and orange wedges, if desired, and serve.

*If you don't have an ovenproof, nonstick skillet, use your favorite large skillet and transfer cooked chops to casserole dish to bake.